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If you've ever blamed yourself when Martha Stewart's "Risotto with porcini" came out decidedly un-porcini or Emeril Lagasse's stuffed flounder wound up with soggy dressing, someone ought to let you in on an unsavory secret of cookbook publishing: Even in many best-selling cookbooks, some recipes don't work.
Flaws range from missing instructions to recipes more suited to the professional kitchens where they were created than to the home kitchens where they're attempted. The problem is widely acknowledged by the $400 million cookbook publishing industry. And, despite improvements, it is widespread.
"We test at least a dozen recipes from every book we ...